Food Process Engineering and Technology
| Author/creator | Berk, Zeki Author Editor |
| Format | Electronic |
| Publication Info | Academic Press [Imprint] San Diego : Elsevier Science & Technology Books |
| Description | 624 p. ill 09.690 x 07.440 in. |
| Supplemental Content | Full text available from eBook - Engineering 2009 |
| Supplemental Content | Full text available from Ebook Central - Academic Complete |
| Subjects |
| Series | Food Science and Technology Ser. |
| Summary | Annotation "Combining scientific depth with practical usefulness, this book serves as a valuable tool for practicing food engineers, technologists and researchers as well as advanced-level students looking for the latest information on engineering processes, process control and plant hygiene topics." "Beginning with a brief introduction of the applicable essentials, Food Process Engineering and Technology examines the relevant basics of physics, chemistry, biology, biochemistry and core engineering sciences. Focusing on their applicability to food processing, the book uses a unit structure organized into transformation processes and preservation processes." "Providing a balanced approach to understanding the range of responsibilities held by today's food process engineers, this book is designed in view of that versatility. It is largely based on food engineering courses taught by the author at Technion, MIT and the Ecole Nationale Superieure des Industries Agro-alimentaires (ENSIA) in Massy, France, as well as his 40 years of experience as a practicing food engineer."--BOOK JACKET. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9780123736604 |
| ISBN | 0123736609 (Trade Cloth) Active Record |
| Standard identifier# | 9780123736604 |
| Stock number | 00991439 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | ✔ Available |